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Effect of Electrical Stimulation of Inoculated Pork Tissue on tlhe Thermoresistance of Lactobacillus plantarum, Pseudomonas putrefaciens and Streptococcus faecalis
Author(s) -
OCKERMAN H. W.,
SZCZAWINSKI J.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13730.x
Subject(s) - lactobacillus plantarum , microbiology and biotechnology , enterococcus faecalis , stimulation , pseudomonas aeruginosa , streptococcus , chemistry , food science , inoculation , streptococcus pneumoniae , microorganism , bacteria , biology , lactic acid , staphylococcus aureus , antibiotics , immunology , genetics , neuroscience
Electrical stimulation caused an initial reduction in the pH of inoculated pork tissue (40 ± 10g, M. Sterno‐cephalicus) but did not decrease the bacterial counts for the nonheated microorganisms. Under the conditions of this study, electrical stimulation did not affect the thermoresistance of Streptococcus faecalis , but slightly decreased the thermoresistance of Lactobacillus plantarum and Pseudomonas putrefaciens , which was not caused by the lowering of the pH of the heating media.